Sausage Gravy - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-26-2007, 06:11 AM   #1
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Sausage Gravy

Fry up some sausage and set aside, leave any drippings in the pan. With today's sausage drippings are very little. Add cooking oil and flour to make a roux, follow up with milk and simmer for a few minutes. Add the sausage back and let simmer for a minute or two. If it thickens too much add a little milk. Pile this on a couple of biscuits and you're ready to eat. I prefer it on home fries.









__________________

__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 07-26-2007, 06:58 AM   #2
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
JOhn you could make a grown woman with a sincere appreciation for food cry with those pictures they are so beautiful.

*sniff*
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 07-26-2007, 07:37 AM   #3
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Looks very Good man!!!! [smilie=a_goodjobson.gif]
surfinsapo is offline   Reply With Quote
Old 07-26-2007, 08:25 AM   #4
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Thats my kinda meal Pour it on hot biscuits too Yumm
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 07-26-2007, 08:30 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
That is southern cooking at it's best. I have never had an issue with not having enough fat from the sausage but I pan fry.

That's the way I make gravy but I don't add the sausage back in.

If you pour the gravy over some biscuits and top with a dose of pepper then you will have one of my favorites.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-27-2007, 05:45 AM   #6
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Quote:
Originally Posted by wdroller
John A, try this sometime. Everything the same as above except use bulk Italian sausage, and after cooking the sausage and making the roux, deglaze the pan with 1/4 cup of good drinking sherry. And, of course, use whole milk. Salt and pepper to taste at the end.
Sounds like a plan. My butcher grinds up several variaties of bulk sausage, italian is one of them.

Thank you
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 07-27-2007, 08:03 AM   #7
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Oh boy John, that pumped my BP up to 150/110 just by looking at the pics. Thanks for posting them. LOOKS great.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 07-27-2007, 11:43 AM   #8
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Sausage Gravy

Now if you lived out around Alpine, TX...if you happened to top them tates and gravy with some tomater ketchup...you would have whut is commonly called a Sul Ross Sundae. Real popular item on the menu at the local Dairy Queen from whut I heard.

bigwheel


Quote:
Originally Posted by John A.
Fry up some sausage and set aside, leave any drippings in the pan. With today's sausage drippings are very little. Add cooking oil and flour to make a roux, follow up with milk and simmer for a few minutes. Add the sausage back and let simmer for a minute or two. If it thickens too much add a little milk. Pile this on a couple of biscuits and you're ready to eat. I prefer it on home fries.









__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.